This rare Bordeaux grape variety has a lovely black currant aroma and taste with firm tannins and authoritative structure. We traditionally use petit verdot to add color, dark fruit aroma and structure to our Cabernet Sauvignon blend, the same reasons it is used in the Medoc region of Bordeaux. Often too tannic to make an agreeable wine on it’s own, we’ve been able to extract soft tannins out of the grapes from this vineyard, mostly by foot treading the grapes and careful use of the press at the end of fermentation
~Notes by Winemaker Betsy Spann
Appearance deep crimson
Aromas wild blackberry, bramble, roasted hazelnuts, tobacco, graphite, dried lavender
Palate dark chocolate covered blueberries, well integrated silky tannins
Food Pairing Suggestions
With its bold style, concentrated fruit and prominent tannins, this wine needs richer, full dishes to compliment it. Experiment with grilled ribeye, BBQ brisket, roasted rack of lamb, spicy sausage and red sauce pasta. Pair with hard and/or aged cheeses such as Stilton, Parmigiano-Reggiano, Manchego and Cheddar.
Dry Creek Valley, Sonoma County, CA & Mayacamas Mountains, Sonoma Valley, CA
Drink now through 2025
About The Vineyard
The petit verdot is from the Schmidt Vineyard in Dry Creek Valley while the cabernet sauvignon was sourced from Cross Creek Vineyard, one of the winery’s neighbors in the Mayacamas Mountains of Sonoma Valley.
– Fermented in open top bins, hand punched down and foot trodden. Full malolactic fermentation for all varietals was completed in 59 gallon oak barrels.
– Barrel Aging: Both lots were aged separately in two-year-old 59 gallon French oak barrels for 30 months, then bottle aged for three months prior to release.